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With the weather starting to get cooler I have been thinking about soups and stews a lot more. Even with the cooler weather, the markets still have a lot of late summers produce and I figured that it was the perfect time to enjoy some of those vegetables in a warm and hearty stew. I remembered seeing some tomatillos the week before and I was immediately thinking about a salsa verde and a green chili. A green chili, or a chili verde, is a chili that uses tomatillos and green chilis such as poblano and jalapeno chilies instead of tomatoes and red chilies. I tend to associate turkey with fall and it had been a very long time since I had used any so it was the natural meat for the chili. With the base of the chili done, I packed in more vegetables in the form of some zucchini and corn and I bulked everything up with some white beans. Despite the fact that the
salsa verde
was already bringing a lot of flavour to the table, I could not resist adding even more with a heaping tablespoon of cumin along with some oregano. This ended up being one really tasty chili that was also nice and tasty and it really hit the spot on a cool day!

Add the zucchini and corn and simmer until the zucchini is tender, about 10 minutes.

Remove from heat and mix in the cilantro.

Slow Cooker: Implement step 1, optionally implement steps 2 & 3, place everything except the zucchini, corn and cilantro in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the zucchini and corn and cooking for 10 more minutes on high, mixing in the cilantro and turning off the heat.

Your Turkey and Zucchini Green Chili looks really good, I may have to give it a try. It’s funny; I just posted a recipe tonight for Game Day Chili on my blog Clays Kitchen. It is a much more traditional chili with red beans and beef, but I was just saying how everyone likes chili different. Then I came to your blog to see what was new and saw your chili recipe. I’m always looking to try something new. By the way great pictures too, do you do your own photography?

Me and my ex made this chili many times, it is now a stand by favourite in both of our kitchens. I really like that it tastes even better and spicier as leftovers, which means I can make it big batches and eat it throghout the week or freeze some. Fantastic recipe! Thanks Kevin!

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.